I love Mexican food! Its one type of cuisine that I can eat year round, rather than just seasonal. If you read this blog regularly, you probably already know that I have spent extensive time in Mexico and love the food from all areas. This recipe is probably more American influenced, but good none the less! also love when it is easy and this is a recipe that I find easy to prepare and is great if I have friends over, as it is made in advance, slow cooks and is ready when we are, allowing me relaxing time to enjoy the company!
WINE NOTE: I would generally pair a crisp dry Reisling with this dish, particularly with stone fruit and lime flavours, which compliment the cilantro and chillies in the dish so well!
For the salsa verde if you cannot get a can of this; (I make this the day before usually)
- 2 cups low-salt chicken broth
- 1 pound tomatillos, cut into 1-inch pieces (or green tomatos)
- 1 medium onion, thinly sliced
- 2 medium garlic cloves, crushed
- 1 small jalapeño, with seeds, thinly sliced
- Juice of 1 lime
Place hot stock into a pan. Stir in tomatillos, onion, garlic, and jalapeño. Reduce heat to medium and simmer until tomatillos start to break down, and sauce reduces by 1/3, about 20 minutes.
3lb boneless pork shoulder cut into bite size pieces
1 onion finely chopped divided
1 jar (11.5oz) pickled jalapeno nacho slices drained
1 jar of salsa verde or use above recipe
3 cloves of garlic
12 corn tortillas (6inch)
1 tomato chopped
½ cup sour cream
¼ cup chopped fresh cilantro (fresh coriander in the UK)
1. Cook meat in batches in a large skillet sprayed with cooking spray on medium-high heat 6 to 8 mins, or until evenly browned, placing each batch into the crock pot.
2.Reserve ¼ cup onions & add rest to the crock pot with the nacho slices, salsa and garlic. Mix well then cover with lid.
3. Low 6-8 hours High 3-4 hours.
4. Warm tortillas in the microwave by wrapping them in paper towel and heating until warm, according to packaging instructions.
Serve topped with pork, reserved onions and remaining ingredients.